Ingredients
2 2 Tbsp.
Flour
2 2 Tbsp.
1/2 Tsp.
Salt
1/2 Tsp.
1/4 Tsp.
Freshly Ground Black Pepper
1/4 Tsp.
1 Pound
Chicken Breast Cutlets Or 4 (4 Ounce) Skinless Boneless Chicken Breast Halves Pounded To 1/2 Inch Thickness
1 Pound
2 Tsp.
Butter Or Olive Oil
2 Tsp.
2 Cups
Sliced Baby Bella Or Crimini Mushrooms
2 Cups
2 Cloves
Garlic, Minced
2 Cloves
1/3 Cup
Marsala Wine
1/3 Cup
1/4 Cup
Chicken Broth
1/4 Cup
1/2 Cup
Diced Thickly Sliced Deli Margherita® Sandwich Or Stick Pepperoni (2 Ounces)*
1/2 Cup
2 Tbsp.
Chopped Fresh Parsley
2 Tbsp.
Directions
Combine flour, salt and pepper in a plastic or paper bag. Add chicken in batches to bag; shake to coat lightly with flour.
Melt butter in a large nonstick skillet over medium heat. Add chicken to skillet; sauté 4 to 5 minutes per side or until chicken is cooked through. Transfer chicken to a serving platter; tent with foil and keep warm.
Add mushrooms and garlic to same skillet; sauté 4 minutes. Add wine and broth to skillet; simmer 3 minutes. Stir in pepperoni; simmer 3 minutes or until sauce is slightly thickened.
Spoon sauce over chicken; garnish with parsley.
There's Italian, and then there's Margherita
